Roasted BBQ ribs, fries & coleslaw

With summer just around the corner, there are those recipes you just enjoy eating in the sun on a terrace in front of your house. One of those dishes for me are the roasted barbacue pork ribs with a side of fries and fresh coleslaw. Just so happens that friends of mine came from Canada today and I surprised them with this spicy summer dish. 🙂

Even though it’s May, Zagreb is filled with tourist from all over the world, and with temperatures over 30° C peaople are heading to the famous Jarun lake or Bundek lake where they can grill food outside and enjoy a couple of beers with friends and family. There are even those brave enough who take a dip in the lake when the heat beacomes unbarable. There are also many of us who have vacation houses just outside Zagreb where we grow vegetables and fruits, and these days those houses are like a piece of paradise where you can run away to.

So I was just wondering how many of us are out there today who love bbq ribs? The history of BBQ ribs is as diverse as BBQ itself. It’s interesting that it all began in the Caribbean, traveled north with the Spanish Conquistadors, moved overseas to the Americas, and then seasoned with flavors of European settlers we got the first versions of BBQ ribs.

Hope everyone who tries also enjoys this recipe, share any feedback and have fun in the sun, now that it’s finally here! 😀

How to

Season pork ribs with salt and place them in a large baking tray surrounded by sliced onion and red bell pepper. Sprinkle some vegetable oil over the ribs.

Preheat the oven to 160° C. Cover the ribs with aluminum foil and place them in the oven to roast.

In a small sauce pan heat 1 tbsp of vegetable oil. Add cumin, ketchup, chili sauce, brown sugar, honey, aceto balsamico bianco. Heat to a boil until all the ingredients combine. Set aside to cool down.

Heat a large pot of slightly salted water to a boil. Add sliced potatoes for 2 to 3 minutes and then drain water. Heat oil in a medium fryer and fry potatoes until crispy.

Place sliced cabbage in a large bowl. Season with salt, vegetable oil and aceto balsamico rosso. Set in the fridge until everything else is ready.

After roasting ribs for 1 h 30 min. Take them out of the oven, remove the aluminum foil and cover them in barbacue sauce. Roast them for another 30 min and take them out just at the point when the barbacue sauce starts to caramelize.